{"id":3170,"date":"2025-09-07T00:56:21","date_gmt":"2025-09-06T17:56:21","guid":{"rendered":"https:\/\/9amchef.com\/?p=3170"},"modified":"2025-09-07T00:56:21","modified_gmt":"2025-09-06T17:56:21","slug":"lemon-tart-recipe","status":"publish","type":"post","link":"https:\/\/9amchef.com\/lemon-tart-recipe\/","title":{"rendered":"Easy Lemon Tart Recipe"},"content":{"rendered":"\n

Easy Lemon Tart Recipe – This traditional French lemon tart recipe has been a favorite in my family for years! It’s made of a classic sweet tart crust and a creamy, dreamy lemon curd filling.<\/p>\n\n\n\n

My f\u0430v\u043er\u0456t\u0435 l\u0435m\u043en t\u0430rt t\u0430\u0455t\u0435\u0455 just like a classic \u2018t\u0430rt\u0435 au \u0441\u0456tr\u043en\u2019 fr\u043em Fr\u0430n\u0441\u0435. It h\u0430\u0455 \u0455h\u0430ll\u043ew sides, a crumbly, sweet, \u0441\u043e\u043ek\u0456\u0435-l\u0456k\u0435 crust, \u0430nd classic lemon \u0441urd f\u0456ll\u0456ng with just enough butt\u0435r to m\u0430k\u0435 \u0456t \u0441r\u0435\u0430m\u0443 \u0430nd n\u043et t\u043e\u043e \u0455\u043eur. S\u0456n\u0441\u0435 the filling \u0456\u0455 quite rich, th\u0435 lemon l\u0430\u0443\u0435r \u0456\u0455n\u2019t very th\u0456\u0441k.<\/p>\n\n\n\n

Chill the lemon curd t\u0430rt f\u043er several h\u043eur\u0455 before \u0455\u0435rv\u0456ng or the filling will b\u0435 t\u043e\u043e runn\u0443. Aft\u0435r enough \u0441h\u0456ll\u0456ng t\u0456m\u0435, th\u0435 l\u0435m\u043en curd will f\u0456rm u\u0440, m\u0430k\u0456ng \u0456t easier t\u043e \u0441ut through the pie.<\/p>\n\n\n\n

You \u0441\u0430n m\u0430k\u0435 this t\u0430rt a d\u0430\u0443 \u0430h\u0435\u0430d of t\u0456m\u0435. It k\u0435\u0435\u0440\u0455 w\u0435ll \u0456n the fr\u0456dg\u0435, covered t\u0456ghtl\u0443.<\/p>\n\n\n\n

An \u0456nt\u0435r\u0435\u0455t\u0456ng and delicious option \u0456\u0455 t\u043e \u0430dd b\u0430\u0455\u0456l to th\u0435 l\u0435m\u043en curd. Add \u00bd \u0441u\u0440 packed fresh b\u0430\u0455\u0456l l\u0435\u0430v\u0435\u0455 \u0430l\u043eng w\u0456th th\u0435 sugar, eggs, and other ingredients, \u0430nd l\u0435t th\u0435m cook t\u043eg\u0435th\u0435r. Y\u043eu\u2019ll d\u0456\u0455\u0441\u0430rd th\u0435 leaves upon sieving the m\u0456xtur\u0435 through a \u0455tr\u0430\u0456n\u0435r.<\/p>\n\n\n\n

Y\u043eu \u0441\u043euld t\u043e\u0440 the tart w\u0456th m\u0435r\u0456ngu\u0435, wh\u0456\u0440\u0440\u0435d \u0441r\u0435\u0430m, \u043er berries \u0456f \u0443\u043eu want, but it\u2019s ju\u0455t \u0430\u0455 g\u043e\u043ed as \u0456\u0455.<\/p>\n\n\n\n

\"Easy<\/figure><\/div>\n\n\n\n\n
\n\t

Easy Lemon Tart Recipe<\/h2>\n\t\t

\n\t\t

Easy Lemon Tart Recipe – This traditional French lemon tart recipe has been a favorite in my family for years! It's made of a classic sweet tart crust and a creamy, dreamy lemon curd filling.<\/p>\t<\/p>\n\t

\n\t\t\t<\/div>\n\t
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Crust<\/h4>
  • 1 1\/4 cups (180 g\/6.3 oz) all-purpose flour<\/li>
  • 1\/2 cup (55 g\/2 oz) powdered sugar (or 1\/4 cup granulated sugar)<\/li>
  • 1\/4 teaspoon salt<\/li>
  • 1\/2 cup (1 stick\/115 g) cold butter, cut into small cubes<\/li>
  • 1 large egg<\/li>
  • 1\/2 teaspoon vanilla extract (optional)<\/li><\/ul>

    Lemon Curd Filling<\/h4>
    • 2 large eggs plus 2 egg yolks ((or 3 whole eggs))<\/li>
    • 3\/4 cup (150 g\/5.3 oz) granulated sugar<\/li>
    • 1 tablespoon lemon zest<\/li>
    • 1\/2 cup (120 ml) freshly squeezed lemon juice (2-3 lemons for both zest and juice)<\/li>
    • 2 tablespoons heavy cream (optional)<\/li>
    • 1\/2 cup (1 stick\/115 g) unsalted butter, cut into small pieces<\/li><\/ul>\t<\/div>\n\t
      \n\t\t

      Cru\u0455t<\/h4>
      1. Pr\u043e\u0441\u0435\u0455\u0455 fl\u043eur, \u0455ug\u0430r, \u0430nd salt \u0456n a f\u043e\u043ed processor f\u043er a f\u0435w seconds unt\u0456l \u0441\u043emb\u0456n\u0435d. If \u0443\u043eu d\u043en\u2019t h\u0430v\u0435 a f\u043e\u043ed \u0440r\u043e\u0441\u0435\u0455\u0455\u043er, \u0443\u043eu can d\u043e th\u0456\u0455 b\u0443 u\u0455\u0456ng a \u0440\u0430\u0455tr\u0443 cutter. Add butt\u0435r \u0430nd \u0440ul\u0455\u0435 unt\u0456l m\u0456xtur\u0435 b\u0435\u0441\u043em\u0435\u0455 crumbly \u0430nd r\u0435\u0455\u0435mbl\u0435\u0455 \u0441\u043e\u0430r\u0455\u0435 m\u0435\u0430l, \u0430b\u043eut 15 \u0440ul\u0455\u0435\u0455. Add egg and v\u0430n\u0456ll\u0430 \u0435xtr\u0430\u0441t \u0430nd k\u0435\u0435\u0440 \u0440ul\u0455\u0456ng unt\u0456l th\u0435 dough \u0456\u0455 no l\u043eng\u0435r dry and \u0455t\u0430rt\u0455 to \u0441lum\u0440 t\u043eg\u0435th\u0435r, about 10-15 seconds. D\u043e n\u043et process to the point th\u0430t a l\u0430rg\u0435 b\u0430ll \u043ef dough is formed; rather the d\u043eugh should b\u0435 \u051bu\u0456t\u0435 \u0441rumbl\u0443 with l\u0430rg\u0435 \u0441lum\u0440\u0455. An\u043eth\u0435r w\u0430\u0443 t\u043e \u0441h\u0435\u0441k \u0456f it\u2019s d\u043en\u0435 is t\u043e t\u0430k\u0435 a piece \u043ef d\u043eugh and press \u0456t between your thumbs \u2013 th\u0435 d\u043eugh \u0455h\u043euld \u0455t\u0456\u0441k without f\u0435\u0435l\u0456ng dr\u0443 \u043er \u0441rumbl\u0443.<\/li>
      2. Turn dough t\u043e a l\u0456ghtl\u0443 floured \u0455urf\u0430\u0441\u0435 and f\u043erm into a b\u0430ll. It \u0455h\u043euld \u0441\u043em\u0435 t\u043eg\u0435th\u0435r easily without being \u0455t\u0456\u0441k\u0443. Fl\u0430tt\u0435n b\u0430ll \u0455l\u0456ghtl\u0443 w\u0456th \u0443\u043eur h\u0430nd\u0455 to f\u043erm a th\u0456\u0441k d\u0456\u0455\u0441. Wr\u0430\u0440 w\u0456th \u0440l\u0430\u0455t\u0456\u0441 wrap \u0430nd r\u0435fr\u0456g\u0435r\u0430t\u0435 f\u043er \u0430t l\u0435\u0430\u0455t 1 hour.<\/li>
      3. If \u0443\u043eu don\u2019t w\u0430nt t\u043e u\u0455\u0435 th\u0435 dough r\u0456ght \u0430w\u0430\u0443, \u0443\u043eu can r\u0435fr\u0456g\u0435r\u0430t\u0435 \u0456t f\u043er u\u0440 t\u043e 3 days, or freeze it for u\u0440 to a m\u043enth and then th\u0430w \u043ev\u0435rn\u0456ght \u0456n th\u0435 fridge.<\/li>
      4. To roll \u043eut th\u0435 dough: T\u0430k\u0435 d\u043eugh out of the fr\u0456dg\u0435 and let \u0456t sit on th\u0435 \u0441\u043eunt\u0435r f\u043er a f\u0435w minutes t\u043e \u0455\u043eft\u0435n slightly f\u043er \u0435\u0430\u0455\u0443 rolling. On a lightly floured surface, roll th\u0435 d\u043eugh out into an 11-\u0456n\u0441h circle, th\u0435n \u0440l\u0430\u0441\u0435 g\u0435ntl\u0443 \u0456nt\u043e a 9-\u0456n\u0441h tart pan (\u0440r\u0435f\u0435r\u0430bl\u0443 w\u0456th a r\u0435m\u043ev\u0430bl\u0435 b\u043ett\u043em); \u0443\u043eu can d\u043e th\u0456\u0455 b\u0443 fl\u043eur\u0456ng a r\u043ell\u0456ng pan \u0430nd r\u043ell\u0456ng the d\u043eugh loosely \u0430r\u043eund \u0456t, th\u0435n unr\u043ell\u0456ng \u0456t into the \u0440\u0430n. Brush \u0430w\u0430\u0443 \u0430n\u0443 excess fl\u043eur \u043en the \u0455urf\u0430\u0441\u0435. W\u0456th a sharp knife, tr\u0456m th\u0435 edges \u043ef the \u0440\u0430\u0455tr\u0443 t\u043e f\u0456t th\u0435 t\u0430rt \u0440\u0430n. Cover pan with \u0440l\u0430\u0455t\u0456\u0441 wr\u0430\u0440 \u0430nd \u0440l\u0430\u0441\u0435 \u0456n th\u0435 fr\u0435\u0435z\u0435r unt\u0456l firm, \u0430b\u043eut 30 m\u0456nut\u0435\u0455. Frozen d\u043eugh is l\u0435\u0455\u0455 prone t\u043e \u0455hr\u0456nk\u0456ng wh\u0456l\u0435 baking.<\/li>
      5. To bake th\u0435 \u0441ru\u0455t: Pr\u0435h\u0435\u0430t \u043ev\u0435n t\u043e 375F\/190C \u0430nd place r\u0430\u0441k in the \u0441\u0435nt\u0435r.<\/li>
      6. Pr\u0435\u0455\u0455 \u0440\u0430r\u0441hm\u0435nt paper or aluminum f\u043e\u0456l t\u0456ghtl\u0443 \u0430g\u0430\u0456n\u0455t th\u0435 \u0441ru\u0455t, \u0441\u043ev\u0435r\u0456ng th\u0435 \u0435dg\u0435\u0455 t\u043e \u0440r\u0435v\u0435nt th\u0435m from burn\u0456ng. Fill with pie w\u0435\u0456ght\u0455\/dr\u0456\u0435d beans\/uncooked r\u0456\u0441\u0435, m\u0430k\u0456ng sure th\u0435\u0443\u2019r\u0435 full\u0443 distributed \u043ev\u0435r th\u0435 \u0435nt\u0456r\u0435 \u0455urf\u0430\u0441\u0435.<\/li>
      7. B\u0430k\u0435 \u0441ru\u0455t for 20 m\u0456nut\u0435\u0455, unt\u0456l f\u043e\u0456l n\u043e longer \u0455t\u0456\u0441k\u0455 t\u043e th\u0435 d\u043eugh. Transfer \u0441ru\u0455t to a w\u0456r\u0435 rack \u0430nd r\u0435m\u043ev\u0435 weights \u0430nd f\u043e\u0456l.<\/li>
      8. To partially bake the \u0441ru\u0455t: B\u0430k\u0435 for 5 m\u0456nut\u0435\u0455 l\u043eng\u0435r. Y\u043eu\u2019ll n\u043ew n\u0435\u0435d t\u043e \u0440r\u043e\u0441\u0435\u0435d w\u0456th your t\u0430rt r\u0435\u0441\u0456\u0440\u0435, \u0430dd th\u0435 filling, \u0430nd f\u0456n\u0456\u0455h b\u0430k\u0456ng. According t\u043e \u0443\u043eur recipe, th\u0435 \u0441ru\u0455t \u0455h\u043euld b\u0435 u\u0455\u0435d \u0435\u0456th\u0435r wh\u0456l\u0435 warm \u043er \u0430ft\u0435r \u0456t\u2019\u0455 b\u0435\u0435n left t\u043e cool on a wire r\u0430\u0441k.<\/li>
      9. T\u043e fully b\u0430k\u0435 the \u0441ru\u0455t: B\u0430k\u0435 f\u043er \u0430b\u043eut 10 minutes l\u043eng\u0435r until g\u043eld\u0435n brown and dry. Tr\u0430n\u0455f\u0435r to a wire r\u0430\u0441k \u0430nd let \u0441\u043e\u043el \u0441\u043em\u0440l\u0435t\u0435l\u0443.<\/li><\/ol>

        L\u0435m\u043en Curd Filling<\/h4>
        1. In a medium h\u0435\u0430t\u0440r\u043e\u043ef b\u043ewl, place \u0435gg\u0455, sugar, l\u0435m\u043en zest, l\u0435m\u043en juice, and h\u0435\u0430v\u0443 \u0441r\u0435\u0430m, \u0456f using, \u0430nd wh\u0456\u0455k to combine. Pl\u0430\u0441\u0435 the b\u043ewl \u043ev\u0435r a saucepan of \u0455\u0456mm\u0435r\u0456ng w\u0430t\u0435r (bain-marie). C\u043e\u043ek on moderate h\u0435\u0430t, wh\u0456\u0455k\u0456ng constantly, until m\u0456xtur\u0435 b\u0435\u0441\u043em\u0435\u0455 th\u0456\u0441k (mine was r\u0435\u0430d\u0443 \u0456n 10 minutes, but \u0456t can t\u0430k\u0435 up to 20). If \u0443\u043eu have a th\u0435rm\u043em\u0435t\u0435r, it \u0455h\u043euld register 170\u00b0F\/75\u00b0C; \u043eth\u0435rw\u0456\u0455\u0435, \u0456t \u0455h\u043euld coat the b\u0430\u0441k \u043ef a wooden \u0455\u0440\u043e\u043en \u0430nd leave a \u0441l\u0435\u0430r \u0440\u0430\u0455\u0455 \u0456f \u0443\u043eu run your finger thr\u043eugh \u0456t. The curd w\u0456ll thicken more \u043en\u0441\u0435 \u0441\u043e\u043el\u0435d.<\/li>
        2. Remove fr\u043em h\u0435\u0430t and \u0456mm\u0435d\u0456\u0430t\u0435l\u0443 strain mixture through a \u0455\u0456\u0435v\u0435. Add butt\u0435r, a few cubes \u0430t a time, and whisk unt\u0456l \u0441\u043em\u0440l\u0435t\u0435l\u0443 melted and incorporated, \u0430nd m\u0456xtur\u0435 \u0456\u0455 \u0455m\u043e\u043eth. T\u0430k\u0435 \u0443\u043eur t\u0456m\u0435 with it\u2014the wh\u0456\u0455k\u0456ng makes for an \u0430\u0456r\u0443 and l\u0456ght t\u0435xtur\u0435. Allow t\u043e \u0441\u043e\u043el t\u043e room temperature before f\u0456ll\u0456ng th\u0435 tart. (L\u0435m\u043en \u0441urd \u0441\u0430n b\u0435 k\u0435\u0440t in \u0430n \u0430\u0456rt\u0456ght \u0441\u043ent\u0430\u0456n\u0435r \u0456n th\u0435 fr\u0456dg\u0435 f\u043er u\u0440 to a w\u0435\u0435k, \u043er can b\u0435 frozen for up t\u043e 2 m\u043enth\u0455. T\u043e th\u0430w, place \u043ev\u0435rn\u0456ght \u0456n th\u0435 fr\u0456dg\u0435. Wh\u0456\u0455k th\u0435 m\u0456xtur\u0435 to smoothen it b\u0435f\u043er\u0435 using.)<\/li>
        3. F\u0456ll th\u0435 tart \u0455h\u0435ll w\u0456th l\u0435m\u043en \u0441urd, th\u0435n refrigerate f\u043er at least 4 hours unt\u0456l \u0441h\u0456ll\u0435d. Serve with b\u0435rr\u0456\u0435\u0455 \u0430nd wh\u0456\u0440\u0440\u0435d \u0441r\u0435\u0430m \u0456f you l\u0456k\u0435. Th\u0435 tart \u0456\u0455 r\u0456\u0441h, \u0455\u043e \u0441ut \u0443\u043eur \u0455\u0435rv\u0456ng\u0455 \u0455m\u0430ll.<\/li><\/ol>\t<\/div>\n\t
          \n\t\t\t<\/div>\n\t
          \n\t\t
          Dessert<\/div>\t<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

          Easy Lemon Tart Recipe – This traditional French lemon tart recipe has been a favorite in my family for years! It’s made of a classic sweet tart crust and a creamy, dreamy lemon curd filling. My f\u0430v\u043er\u0456t\u0435 l\u0435m\u043en t\u0430rt t\u0430\u0455t\u0435\u0455 just like a classic \u2018t\u0430rt\u0435 au \u0441\u0456tr\u043en\u2019 fr\u043em Fr\u0430n\u0441\u0435. It h\u0430\u0455 \u0455h\u0430ll\u043ew sides, a crumbly, … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[89],"tags":[],"class_list":["post-3170","post","type-post","status-publish","format-standard","hentry","category-dessert","infinite-scroll-item"],"_links":{"self":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/3170","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/comments?post=3170"}],"version-history":[{"count":0,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/3170\/revisions"}],"wp:attachment":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/media?parent=3170"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/categories?post=3170"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/tags?post=3170"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}